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Ingredients
½ cup chopped green onion
2 large cloves garlic
2 tablespoons vegetable oil
1 pound eggplant
½ cup chicken broth
2 teaspoons soy sauce
Nutritional analysis per serving (3 servings)
13 grams carbs; 1 milligram cholesterol; 147 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 5 grams fiber; 257 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop green onion and put garlic through press; saute in hot oil for 2 minutes.
- Step 2
Peel and cut eggplant in 3-inch strips. Add to skillet in single layer and cook over high heat until lightly browned on both sides.
- Step 3
Add broth; cover and simmer about 10 minutes, until eggplant is tender.
- Step 4
Stir in soy sauce and serve.
Private Notes